CHOLE BHATURE

Chole Bhature is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a fried bread made from maida. Although it is known as a typical Punjabi dish, there are varied claims around the origin of dish. INGREDIENTS for bhatura: 2 cup maida 2 tbsp rava / semolina (fine) 1 tsp sugar ¼ tsp baking soda 1 tsp sugar ½ tsp salt 2 tbsp oil ¼ cup curd water (for kneading) oil (for frying) for pressure cooking chole: 1 cup chana / chickpea (soaked overnight) 2 tea bags ¼ tsp baking soda 1 tsp salt 3 cup water for chhole preparation: 2 tbsp oil 1 bay leaf 1 black cardamom 2 pod cardamom 1 inch cinnamon 1 tsp cumin / jeera ½ tsp kasuri methi 1 onion (finely chopped) 1 tsp ginger garlic paste ¼ tsp turmeric 1 tsp chilli powder 1 tsp coriander powder ½ tsp cumin powder ½ tsp garam masala 1 tsp amchur ¼ tsp salt 1½ cup tomato puree 2 tbsp coriander (finely chopped) for tempering 1 tbsp ghee / clarified butter 2 chilli (slit) ¼ tsp turmeric ¼ tsp chilli powder ¼ tsp garam masala INSTRUCTIONS: how to make bhatura recipe: Firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well. Now add ¼ cup curd and making sure everything is well combined. further, add water as required and knead the dough. knead to the smooth and soft dough without putting much pressure. grease the dough with oil, cover and rest for 2 hours After 2 hours, knead the dough slightly. pinch a ball sized dough and make a ball without any cracks. roll slightly thick, applying oil to prevent it from sticking. drop the rolled dough into the hot oil. press until the bhature puffs up and splash oil to puff up fully. flip over and fry until it turns golden brown. Finally, drain off the bhatura and is ready to enjoy with chole masala. how to make chole recipe for batura: Firstly, in a pressure cooker, take soaked chana. i have soaked 1 cup of chana in enough water for 8 hours. add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. cover and pressure cook for 5 whistles. If you do not have tea bags, then you can prepare tea decoction and add it to the cooker. Once the pressure releases, open the cooker and discard the tea bags. keep aside. in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aromatic. Now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown. add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp amchur and ¼ tsp salt. saute on low flame until the spices turn aromatic. further add 1½ cup tomato puree and saute until the oil separates. To prepare tomato puree, blend 2½ ripened tomatoes in a blender without adding water. Now add boiled chole and mix well. adjust consistency by adding water if required. cover and simmer for 10 minutes, or until chole absorbs all the flavour. To prepare the tempering, heat 1 tbsp ghee in a pan. add 2 chilli, ¼ tsp turmeric, ¼ tsp chilli powder and ¼ tsp garam masala. saute on low flame without burning the spices. pour the tempering over the chole masala, add 2 tbsp coriander and mix well. Finally, chole bhature is ready to enjoy with some onions.

PAV BHAJI

Pav Bhaji is a hearty, delightsome, flavorful meal of mashed vegetable gravy with fluffy soft buttery dinner rolls served with a side of crunchy piquant onions, tangy lemon and herby coriander. You will love this pav bhaji recipe for its Mumbai style flavors. We share the traditional method of making Mumbai Pav Bhaji and a quick Instant Pot(cooker) recipe. Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Course Snacks Cuisine Indian Street Food Servings 5 Servings for pressure cooking: 2 tbsp butter 2 tbsp oil 1 tsp cumin 1 onion (finely chopped) 1 tsp ginger garlic paste ¼ tsp turmeric 1 tsp chilli powder 2 tbsp pav bhaji masala 2 tbsp coriander (finely chopped) 2 tomato (finely chopped) 1 carrot (chopped) 10 florets cauliflower 3 tbsp peas ½ capsicum (finely chopped) ½ beetroot (chopped) 2 potato (chopped) 1½ cup water 1 tsp salt for tadka: 2 tsp oil 1 tbsp butter 1 tsp kasuri methi 2 tbsp coriander (finely chopped) ¼ tsp pav bhaji masala for roasting pav: ½ tsp butter ¼ tsp pav bhaji masala 1 tbsp coriander pav INSTRUCTIONS: Firstly, in a cooker heat 2 tbsp butter, 2 tbsp oil and saute 1 tsp cumin. Add 1 onion, 1 tsp ginger garlic paste and saute well. Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 2 tbsp pav bhaji masala and 2 tbsp coriander. saute on low flame until the spices turn aromatic. Now add 2 tomatoes and saute making sure to turn the tomato soft and mushy. Mash the tomato really well and cook until the oil separates. further add 1 carrot, 10 florets, cauliflower, 3 tbsp peas, ½ capsicum, ½ beetroot and 2 potatoes. saute for a minute until it turns aromatic. pour in 1½ cup water and 1 tsp salt. mix well. cover and pressure cook for 7 whistles. You can also prepare in an instant pot and pressure cook for at least 15 minutes. Once the pressure releases the vegetables are cooked well. do not worry if there is water. Mash the vegetables really well. mash for at least 5 minutes to get a smooth texture. Get the bhaji to a rolling boil and adjust the consistency. To prepare the special tadka, in a small pan heat 2 tsp oil, 1 tbsp butter, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp pav bhaji masala. Once the spices turn aromatic, pour it over bhaji. Mix well and bhaji is ready to be served. to prepare the pav, in a pan heat ½ tsp butter, ¼ tsp pav bhaji masala and 1 tbsp coriander. Saute for a couple of seconds and spread uniformly over the pan. Now take 2 pav and slit in the centre, toast on both sides. Finally, enjoy mumbai street style pav bhaji with a dollop of butter

DAL KHICHDI

Khichdi recipe made with rice, dal and spices is a super comforting one pot Indian meal. Dal khichdi is delicious, nourishing and wholesome. Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Course: Lunch Cuisines: North Indian Servings: 3 Servings Calories: 368 kcal INGREDIENTS for pressure cooking: ½ cup rice ½ cup moong dal 1 tsp ghee ¼ tsp turmeric ½ tsp salt 3¼ cup water other ingredients: 2 tbsp ghee 1 tsp cumin 1 bay leaf pinch hing 1 onion (finely chopped) 1 tsp ginger garlic paste 1 tomato (finely chopped) ¼ tsp turmeric 1 tsp chilli powder ½ tsp garam masala ½ tsp salt 1 cup water 2 tbsp coriander (finely chopped) INSTRUCTIONS Firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes. in a cooker heat 1 tsp ghee and add soaked dal and rice. saute for 2 minutes, or until the dal turns aromatic. Now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well. cover and pressure cook for 5 minutes. in a large kadhai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing. saute on low flame until the spices turn aromatic. Now add 1 onion, 1 tsp ginger garlic paste and saute well. further, add 1 tomato and saute until the tomato turns soft and mushy. Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt. saute for 2 minutes or until the spices turn aromatic. Now add cooked rice and dal. Also, add 1 cup water and mix well, adjusting consistency as required. cover and simmer for 5 minutes or until the flavours are absorbed well. Finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.